Crispy Fish Tacos (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
peanut oil, for frying |
2 cups panko bread crumbs |
3 eggs |
kosher salt and freshly ground black pepper |
2 pounds halibut, snapper, or other firm flesh white fish |
8 corn tortillas |
1/2 head napa cabbage, shredded |
pink chili mayo, recipe follows |
lime wedges, for garnish |
*available in the asian section of your market. |
Directions:
1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
2. To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
3. Pink Chili Mayo:
4. 1 1/2 cups mayonnaise
5. 1 1/2 cups sour cream
6. 2 canned chipotle peppers in adobo sauce
7. Juice 1/2 lime
8. Kosher salt and freshly ground black pepper
9. Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
10. Yield: 8 servings
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